Kasar specialties

Domestic Carpaccio from palamides in a sauce

Fresh palamide files are cut into fetuses with a thickness of 2 millimeters. Put it in freshly squeezed lemon juice and hold for 10 minutes. Let’s savor, add and serve with olive oil and season with caps and slices. We serve on chilled chicken soup.
Normative (4 people):
Palamida fresh 40 dag
Lemon juice is 1.5 dl
Olive oil 0,5 dl
Catch 20 pcs
Motar (prstohvat) 1 pcs
Petrusin (pajamas) 1 pcs

Salt
Pepper

Recommended wines: “Malvazija Kozlović”, Momjan, Istrian vineyard sorts.

Pogača Kasar

Replace the batter with flour, lukewarm water, salt and olive oil. Leave to cool at room temperature for about 40 minutes. Then it was repeatedly boiled and placed in a stove at 200 degrees, 1 hour. Bread casserole is baked in a baker’s furnace.
Norms:
Flour 2kg
Water 1,3l
Sol 5dag
Olive oil 0,5 dl

Grilled Dentex steak

We sow a potato and pudding of feta Zubaca on open fire on wood for 10 minutes on each side. While we cook, we have olive oil. Serving with homemade pie and seasonal vegetable selection. At the Kasar Restaurant we offer a daily selection of fresh fish with a presentation.
Normative (4 people):
Zubatac 1 kg
Olive oil 2 dl
Salt
Pepper
Tikvice 40 dag
Blitva 40 dag
Potato 30 dg

Petrusin (pajamas) 1 pcs
Wine recommendations: “Grahovina Krauthaker”, Kutjevo